Classic Carrot Cake
Moist and spiced, under a thick layer of cream cheese frosting.
Before You Start
Oil, not butter, is what keeps this carrot cake moist for days. Grate the carrots yourself on the fine side of a box grater; the pre-shredded bags are too dry and coarse. The cake is easy (one bowl, no mixer) and the tangy cream cheese frosting balances the sweetness.
Instructions
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1
Heat the oven to 180°C / 350°F. Grease and line two 20 cm (8-inch) round tins.
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2
In a big bowl, whisk the oil, both sugars and the eggs until smooth. Whisk for a minute so the sugar starts to dissolve.
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3
Add the flour, baking soda, baking powder, cinnamon and salt on top and fold in until just combined. Fold in the grated carrot and the walnuts.
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4
Divide between the tins and bake for 30 to 38 minutes, until a skewer in the middle comes out clean.
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5
Cool in the tins for 10 minutes, then turn out onto a rack and cool completely before frosting.
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6
For the frosting, beat the butter and cream cheese until smooth, then beat in the powdered sugar. Sandwich the layers and cover the top.
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💡 Baker's tips
- Frost only when the cake is fully cold, or the cream cheese frosting will slide off.
- Grate the carrots finely so they melt into the crumb instead of staying stringy.
🔀 Make it your own
- Add ½ cup (about 80 g) raisins or crushed drained pineapple with the carrot.
- Bake as a single 23 cm cake, adding about 10 minutes to the time.
📦 Storing & freezing
Frosted cake keeps airtight in the fridge for 5 days. Bring to room temperature before serving. Unfrosted layers freeze well.
❓ Frequently asked
How many carrots is 2 cups grated?
About 3 to 4 medium carrots, which comes to roughly 220 g once finely grated.
Why use oil instead of butter?
Oil stays liquid at room temperature, so the cake stays moist and tender for days, where a butter cake would firm up.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
